Miso Soup with Noodles

One of the easiest soups to make and can easily be adapted to your personal tastes. This is also great as a portable lunch. Just make everything up then add boiling water when you get close enough to a kettle. Nice alternative to a limp sandwich

You can put pretty much whatever you like into this. Here is what I used which made enough for 4 people
1 small carrot – peeled and finely sliced
1 small red pepper – cut into chunky dice
3-4 spring onions – sliced
1 red chili – sliced
A large pinch of dried wakame
1 small packet of firm tofu – cut into largish dice
1 tablespoon miso paste – i used a soybean based paste
2 tablespoons light soy sauce
Rice noodles – use the flat ones if you are going to cook this a little or vermicelli for instant miso soup
1 vegetable stock cube
1 clove garlic – finely chopped
1 chunk of root ginger – finely chopped
Splash of mirin
A handful of broccoli – I used tenderstem but any sort works

Put all the ingredients in a pan. Add boiling water and heat until simmering. For instant soup just add boiling water and stir for a couple of minutes to dissolve the stock and miso paste.

Serve with slices of pickled ginger and sambal oelek




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